Stracciatella Soup with Spinach and Orzo

To try

Servings: 6 · $3/serving · Active: 10 min · Total: 30 min ·

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Notes

Imported from structured recipe metadata on 2026-08-13T09:01:31-04:00.
Image saved locally at /images/stracciatella-soup-with-spinach-and-orzo.jpg.
Added as a to-try option from the validated Skinnytaste source list because it is a quick, budget-friendly Italian soup with spinach, eggs, and orzo for simple weeknights.

Quantity	Unit	Item	Section	Pantry?
7	cups	reduced-sodium chicken bone broth	Canned soup/broth/crackers	no
2	large	eggs	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1/2	cup	freshly grated Parmesan	Mexican/Italian ingredients	no
1/4	cup	chopped flat-leaf parsley	Produce	no
6	oz	baby spinach (chopped)	Produce	no
4	oz	uncooked orzo pasta (or gluten-free orzo)	Pasta/sauces/tomato paste	no
		freshly ground black pepper (to taste)	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes

Bring 6 cups chicken broth to a boil.
In a medium bowl, combine remaining cup of cold chicken broth with eggs, cheese and parsley and whisk well. Set aside.
Add the orzo and cook according to package directions.
When the pasta is done, turn the heat to low and slowly drizzle the egg and cheese mixture into the pot.
Cook for 1-2 minutes, then remove from the heat, add salt as needed and black pepper to taste. Add the baby spinach and mix until it welts.
Serve in bowls with a drizzle of extra virgin olive oil (optional) and more grated cheese, if desired. Stracciatella soup is great with some toasted sourdough bread!